Lunch / Dinner
Creamy Asparagus Soup
Served with Crab-Stuffed Pears, this creamy asparagus soup makes the perfect "ladies’ luncheon" menu. But don't assume it’s delicate and dainty—this menu will keep you satisfied for hours.
Trim asparagus by removing tips, then cut stalks into pieces. Blanch tips in a large saucepan of boiling salted water until crisp-tender, about 4 minutes. Plunge tips into ice water, drain, and set aside; return pan to burner over medium heat.
Sauté prosciutto in oil until crisp. Drain prosciutto on a paper-towel-lined plate; set aside. Add butter to pan, then sweat asparagus stalks, onion, celery, and garlic until soft, 5 minutes. Increase heat to medium-high.
Deglaze pan with wine, simmer until nearly evaporated, then stir in broth, potatoes, and tarragon. Bring soup to a boil, reduce heat, and simmer until potatoes are tender, 15 minutes. Purée soup with a hand blender (or in batches in a standard blender) until smooth. Stir in cream, Dijon, lemon juice, salt and pepper; simmer 5 minutes.
Add parsley and asparagus tips to soup; ladle into bowls. Garnish each serving with reserved prosciutto and croutons. Serve soup with Crab-Stuffed Pears.
Potatoes are the thickening agent in this soup. Yukon golds are preferred, but white-skinned potatoes will work, too.
Purée the soup just until smooth—overblending may cause the starch in the potatoes to turn gummy.
Add parsley and blanched asparagus tips just before serving. Don’t heat the tips too long or they’ll lose their color.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 10g 50%
Cholesterol 59mg 19%
Sodium 360mg 15%
Carbs 22g 7%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.